Grower Story | The Umbrian farm behind our farro

Emmer has been grown in the same Umbrian valley for something close to three thousand years, and the family we buy from has farmed it for five generations.

They rotate it with legumes rather than fertilising heavily, which keeps the grain small and dense. Pearling is done gently, so it cooks in twenty minutes without losing its bite.

It is the rare ancient grain that asks nothing of you — no soaking, no long simmer, no apology.